Moist Jalapeno Corn Bread Recipe

After many years of experimenting, I developed this recipe for corn bread. It has become a favorite with my family and often accompanies our meals of chili, soup or meat dishes. You can adjust the "heat" by the number of jalapeno peppers you use. —Archie Timmons
Milwaukie, Oregon

Nutritional Facts

Directions

In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-in. square baking pan.

Bake at 400° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm.Yield: 9 servings.

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"i'm not big on corn bread but i thought the jalapeno might change my mind. i used both jalapenos and habaneros and you could barely taste them. next time i'll add more. i used a cornbread mix so maybe that was why?!"